I woke up this morning to the sound of rain. I’m not going to get too down on this weather since after weeks and weeks of blissful sunshine, I’m sure the tinder dry forests and thirsty crops could use a bit of moisture. But back when it was hot outside, my friends and I took a little roadtrip to Westham Island for a little berry picking. You can read all about our trip on Hag’s blog,
The Urban Repast (sadly now defunct). My own version will come out next week on the Food Network blog. I’ll keep you posted for when it makes it’s debut.
But, oh the berries! We picked lots of them: raspberries, boysenberries, tayberries and black currants. While picking, I had dreams of berry pies, baked goods studded with ruby goodness, and even just the thought of tossing them into some granola and yogurt made me giddy. But the very first thing I made from the raspberries when I got home was some raspberry-limeade. Judging by colour alone, the ruby red liquid is truly stunning. Taste-wise? Oh boy, it’s good. Really, really good. Refreshing and not too sweet (but if you prefer a sweeter -ade, please add more sugar syrup!), it’s the perfect refresher for a hot day.
1 c fresh or frozen raspberries
1/3 – 1/2 c simple syrup*
3 juicy limes, juiced
5 c cold water
Puree the raspberries and put juice into a pitcher. Discard seeds. Add in lime juice and simple syrup and cold water. Stir and taste making any adjustments to sweetener or lime juice. Serve over ice.
* Simple syrup is an equal mixture of water and white sugar combined over heat to make a syrup. It’s simple! I usually take 1 cup of water and 1 cup of sugar and mix them over medium-high heat until it just starts to boil. Once it completely melted, remove from heat and cool. I store it in a jar in the fridge to use for all kinds of drinks.